In citrus juice processing, which enzyme is specifically applied to carry out debittering by transforming limonoids responsible for delayed bitterness?

Introduction:
Citrus juices may develop delayed bitterness due to limonoids such as limonin. While blending and resin adsorption are options, enzymatic conversion provides a selective method that preserves desirable aroma and nutrition. Limoninase is employed to transform limonoids into less bitter derivatives.

Given Data / Assumptions:

• Matrix: citrus juices (for example, orange, grapefruit).
• Off taste: delayed bitterness linked to limonin.
• Goal: reduce bitterness without excessive process severity.

Concept / Approach:
Limoninase catalyses reactions that reduce limonin concentration or convert it to compounds with higher taste thresholds. Proper pH and temperature control ensures selectivity and maintains colour and vitamin C content.

Step-by-Step Solution:

Verification / Alternative check:
Comparing batches treated with limoninase versus controls shows measurable decreases in limonin and improved sensory scores. If bitterness is due to hesperidin, hesperidinase would be the appropriate choice instead, confirming the need to diagnose correctly.

Why Other Options Are Wrong:

• Inulinase: Hydrolyses inulin to fructose; unrelated to citrus bitterness.
• Anthocyanase: Would affect pigments, not limonoid bitterness.
• None of these: Incorrect because limoninase is a known tool for debittering.

Common Pitfalls:
Misidentifying the bitterness source can lead to poor outcomes. Excessive enzyme contact may slightly affect mouthfeel. Validate raw material variability since limonoid content changes with cultivar and processing.

Final Answer:
limoninase